Chicken Salad

Categories: Recipes // Tags: , .

Sep 5, 2016 // By:Robin // No Comment

This recipe has changed over the years, and this is the version that we like best.  It makes enough for 2-3 sandwiches for 2-3 days.

 

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Chicken Salad
Super easy and great for packed lunches.
Chicken Salad
Course Salads
Prep Time 30 minutes
Cook Time 2 hours
Servings
sandwiches or so
Ingredients
Roasting the Chicken
Chicken Salad
Course Salads
Prep Time 30 minutes
Cook Time 2 hours
Servings
sandwiches or so
Ingredients
Roasting the Chicken
Chicken Salad
Chicken Salad
Instructions
Roasting the Chicken
  1. Clean and prepare your roaster chicken. (Removing neck, gizzards, etc.). Dry the skin completely.
  2. Place the chicken in a large roaster pan with a rack. Generously salt, pepper and thyme. (see note below)
    Place the chicken in a large roaster pan with a rack.  Generously salt, pepper and thyme. (see note below)
  3. Pour the chicken stock into the bottom of the roaster.
  4. Add the onion, celery, carrots and fennel chunks. Add the fennel fronds.
  5. Cover with aluminum foil. Bake at 350 degrees until chicken reaches at least 180 degrees. Length of time depends upon size of chicken.
  6. Remove foil and allow the skin to brown, usually an additional 20-30 minutes. The chicken should "fall off of the bone." It will really be tender and juicy.
    Remove foil and allow the skin to brown, usually an additional 20-30 minutes.  The chicken should "fall off of the bone."  It will really be tender and juicy.
  7. Let cool.
Chicken Salad
  1. While the chicken is cooking: In a small bowl, mix the sour cream, mayonnaise, mustard, dill, black pepper, and brown sugar. Refrigerate.
  2. Debone and shred/cut the chicken meat. Place in a large mixing bowl. Salt and pepper.
    Debone and shred/cut the chicken meat.  Place in a large mixing bowl.  Salt and pepper.
  3. Mince the celery, 1/2 fennel bulb, and green onions. Add to chicken.
  4. Add the sour cream/mayonnaise mixture, a small amount at a time. You should decide how much of this mixture you'd like to add.
    Add the sour cream/mayonnaise mixture, a small amount at a time.  You should decide how much of this mixture you'd like to add.
Recipe Notes

Fennel note: More information from The Kitchn website.

Chicken note:  There are different thoughts about how to place your chicken in the roaster.  I have tried breast-up and breast-down.  I prefer to roast the chicken breast-down for a more flavorful and moist result.

Additional Recipes:

Chicken StockHoney'ed Carrots

 

my-sisters-kitchen-copy

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About Robin

So what do I do? I am a librarian by degree, a data geek - er Institutional Researcher by profession, an all-around Arts lover and a home cook by passion. It's all about having fun and spreading happiness.

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